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INGREDIENTS for SAUCE: 1 cup heavy cream dash of black pepper dash of cayenne pepper dash of salt dash of thyme dash of basil dash of white pepper 1 oz swiss cheese 1 oz cheddar cheese
PROCEDURE: Reduce until thick Add 6 oz shrimp to sauce and cook Add roasted red peppers, mushrooms and green onion (2 oz each) Sautee and add 1 or 2 oz spinach and mix
EGGPLANT: Dip eggplant into buttermilk and dredge in flour with a little salt and pepper. Fry until golden brown (3 minutes). Place angel hair pasta in a bowl. Top with eggplant medallion and pour sauce over it. Garnish with parmesan, parsley and paprika.